1 Preheat the oven to 240°C. Now make the pâté. Trim and finely slice the spring onions. Grate the zest of one of your lemons. Mix together the onion, lemon zest, horseradish and cream cheese. Flake and roughly chop the mackerel, discard…
Mix the beer with the flour mix from the bread-making kit in a large bowl and knead. Allow to rise for 45 minutes. Preheat the oven to 180°C. Bake in the stoneware bowls provided with the bread-making kit for 60–90 minutes, or until g…
Heat the cranberry-and-apple jelly in a small saucepan over a medium heat. Once it starts to melt, bring it to a gentle simmer for 45 seconds, then remove from the heat and allow to cool slightly. Squeeze the excess liquid from the so…
Place the chicken-liver pâté in the freezer for 15 minutes. Unmould and slice into thick pieces. Sprinkle each side with pistachio nuts. Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the piec…
Preheat the oven to 140°C. Using the mincing attachment of a food processor, mince the diced bacon, duck liver, pork belly and venison. Mix the minced meat together, incorporating it evenly. In a medium-sized saucepan, reduce the Por…
Mix the garlic and peppercorns with the red wine vinegar. Stack the slices of turnip and beetroot in a sterilised jar and pour over the liquid. Marinate overnight. Dry the chicken livers with kitchen paper. Melt a little butter in a hot …
Preheat the oven to 120C and grease and line the bottom of a 22cm loaf tin Melt the chocolate and butter in a glass bowl over boiling water then set it aside Beat the eggs and 80g of the caster sugar until the mixture triples in volum…
Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving. Cook’s notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to …
Scoop out the flesh of the avocados and blend with the rest of the ingredients. Turn into a serving dish and chill to firm. Garnish with spring onion curls.
In a food processor, combine all the ingredients, pulsing for only a second or two – the pâté should be coarse. Season and serve with warm crusty bread, with fresh mint on the side. Per serving: 1355.3kJ, 11.2g protein, 18.1g fat, 3…